Combine shrimp, 2 tbsp olive oil, salt, baking soda and 2 cloves minced garlic together in a bowl.
Toss well to coat, cover and set aside to marinate for 30 minutes at room temperature.
Heat a large skillet over medium-low heat and add 6 tbsp olive oil.
Smash 4 of the garlic cloves and add to oil.
Cook until garlic is lightly golden, then transfer garlic to a small plate and set pan aside and turn off heat until shrimp has finished marinating.
Slice 8 cloves of garlic into thin slices and return skillet to a low heat.
Cook garlic slices and add in bay leaf and dried chili.
Turn heat up to medium-low and add shrimp, cooking until just pink (about 2 minutes, turning them once)
Increase heat to high and add sherry and parsley.
Cook for 15-20 seconds and serve immediately with chopped olives and bread.